Delicious Roasted Cauliflower Soup to Warm Your Soul

What You’ll Need for This Roasted Cauliflower Soup:

Here are the ingredients you’ll want before you start roasting your way to creamy roasted cauliflower soup:

• 1 large head of cauliflower (about 2 pounds), cut into florets – Fresh or frozen works fine; frozen may need a bit longer under the broiler for caramelization.
• 2 tablespoons olive oil – Can be swapped with avocado or mild vegetable oil.
• 1 medium onion, chopped – Yellow or white onions are best; two shallots can substitute.
• 3 cloves garlic, minced – Fresh or pre-minced works, indispensable for flavor.
• 4 cups vegetable broth – Use store-bought or homemade for depth of flavor.
• 1 cup unsweetened almond milk (or preferred plant-based milk) – Provides creaminess without dairy.
• Salt and freshly ground black pepper, to taste
• Optional garnish: fresh parsley, toasted pumpkin seeds, or a drizzle of good olive oil.

This roasted cauliflower soup uses simple ingredients to keep cooking accessible and affordable. Adding a bit more garlic is a favorite trick to round out the flavor.

How to Make This Roasted Cauliflower Soup:

Making this soup takes about 45 minutes, mostly hands-off while roasting and simmering. Follow these steps for a silky, flavorful roasted cauliflower soup.

1. Preheat your oven to 425°F (220°C). A hot oven develops those delicious caramelized spots.
2. Toss cauliflower florets in olive oil, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 25 to 30 minutes, flipping halfway until golden edges form, adding depth to the soup flavor.
4. While roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté chopped onion until translucent, about 5 minutes.
5. Add minced garlic and cook for 1 more minute. Avoid burning to keep fragrance fresh.
6. Transfer roasted cauliflower to the pot with onions and garlic. Be careful as it’s hot.
7. Pour in vegetable broth and bring to a gentle boil. Then reduce heat and simmer for 10 minutes to meld flavors.
8. Turn off heat, then puree soup with an immersion blender until smooth. If no immersion blender, blend in batches and return to pot.
9. Stir in almond milk slowly and season with salt and pepper. Adjust thickness by adding broth or plant milk as needed.

While your soup simmers, clean up or prep garnishes. The kitchen will be filled with an inviting aroma, and soon you’ll enjoy a creamy roasted cauliflower soup full of comforting taste.

For extra inspiration, check out This Roasted Vegan Cauliflower Soup is pure comfort in a bowl! It’s bursting with….

Serving Your Roasted Cauliflower Soup:

This soup truly shines with simple sides. Crusty sourdough or baguette soaks up every drop beautifully. Pair it with a fresh salad with lemon vinaigrette for a balance of acidity and mellow roast flavors. On chilly nights, roasted garlic mashed potatoes add exceptional comfort and richness—try my take on roasted garlic mashed potatoes for the perfect match.

For extra texture, sprinkle sweet toasted pumpkin seeds or fresh herbs like thyme or dill on top. Leftovers reheat well and work as a creamy base for casseroles or pasta sauces. For a sweet twist, substitute parsnips for some cauliflower using my roasted parsnip soup with thyme recipe.

This roasted cauliflower soup is a crowd-pleaser and a family favorite, with a satisfying yet light quality. For a spiced twist, try the roasted cauliflower curry soup, which keeps that rich roasted flavor but adds warming spices.

Common Questions About This Roasted Cauliflower Soup:

• Can I make parts ahead of time? Yes! Roast the cauliflower a day ahead and store refrigerated. When ready, sauté onions and garlic, add cauliflower and broth for quick soup day prep.
• Substitutes for almond milk? Oat milk gives great creaminess; rice or soy milk work for nut-free versions. Use unsweetened to preserve flavor.
• Can I add other vegetables? Absolutely. Roasted carrots, parsnips, or potatoes add great texture and subtle flavor changes. See my roasted parsnip soup with thyme for ideas.
• How to adjust for more or fewer servings? Easily scale ingredients up or down; halve the recipe for smaller portions. Leftovers freeze well too.
• Is it vegan without veggie broth? Water can be used but less flavorful. Make a quick broth by simmering onion, garlic, and herbs if needed.
• Why roast the cauliflower? Roasting creates caramelization, bringing nuttier, sweeter flavor and depth that boiling misses.
• Tips for extra creaminess? Use a strong blender or immersion blender thoroughly. Adding a splash of plant milk or vegan butter/coconut cream boosts creaminess.

For more reader-tested tips, this healthy roasted cauliflower soup is super creamy & easy might give you confidence to tweak easily at home.

Final Thoughts on This Roasted Cauliflower Soup:

This soup is a reliable comfort food with simple ingredients blended into a deeply satisfying dish. Key tips: don’t skip roasting, use an immersion blender for ease and texture, and season at the end to balance the flavors perfectly.

For variety, add curry powder for warmth, roasted leeks for depth, or finish with a squeeze of lemon for brightness. The roasted cauliflower curry soup variation is often requested in my family.

I hope you make this recipe your own and savor every spoonful. It’s a warm hug in a bowl—easy enough for weeknights, special enough for guests. Explore more comforting fall soups like roasted parsnip soup with thyme and roasted garlic mashed potatoes to round out cozy meals.

Now, roll up your sleeves and enjoy this wonderful roasted cauliflower soup—it’s ready to become your new family favorite!

Roasted Cauliflower Soup

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A creamy and comforting roasted cauliflower soup that’s perfect for a cozy meal, blending caramelized flavors with a velvety texture.

• Author: Lissandra Hayes
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Roasted
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or plant-based milk
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon smoked paprika (optional)
• Fresh parsley, for garnish

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Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper.
2. Spread the cauliflower on a baking sheet and roast for 25-30 minutes until golden and tender.
3. In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Add the roasted cauliflower, vegetable broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Using an immersion blender, puree the soup until smooth. Stir in the milk and heat through, adjusting seasoning with salt and pepper.
7. Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes

For extra richness, stir in a splash of heavy cream or top with crispy croutons before serving.